Potato Saffron Omelet
Serves 8
Recipe By: Sara Moulton
Published in: Gourmet Magazine
2 large onions -- chopped finely
5 tablespoons olive oil
3 baking potatoes -- like russets (about 1 1/2 pounds )
1/4 teaspoons saffron threads
1/4 cup chicken broth
6 large eggs
1/2 cup thinly sliced scallion greens
Salt and freshly ground black pepper
In a 12-inch non-stick skillet cook onions in 2 tablespoons oil over
moderate heat, stirring occasionally, until golden, about 20 minutes.
Transfer onions to a bowl and cool.
While onions are cooking, peel potatoes and cut into 1/4-inch cubes.
In a saucepan of boiling salted water cook potatoes until almost
tender, about 8 minutes, and drain well in a colander. Cool potatoes
and add to onions. Onion and potato mixture may be made 1 day ahead
and chilled, covered.
Crumble saffron threads into a small metal bowl. In a small saucepan
heat broth until hot and pour over saffron. Let mixture stand until
saffron is softened, about 5 minutes.
In a large bowl whisk together eggs, scallion greens, saffron
mixture, and salt and pepper to taste and stir in onion and potato
mixture. In skillet set over moderately high heat, heat remaining 3
tablespoons oil until hot but not smoking and add egg mixture,
spreading potatoes evenly. Reduce heat to moderate and cook omelet,
stirring occasionally, until eggs just begin to set, about 1 minute.
Shift skillet so that 1/4 of omelet is directly over center of burner
and cook 1 minute. Shift skillet 3 more times, cooking remaining
fourths in same manner. Center skillet and cook omelet over low heat
until almost set, about 4 minutes more.
Slide omelet, bottom side down, onto baking sheet and invert omelet
back into skillet. Cook other side of omelet until golden, about 4
minutes. Slide omelet onto a platter and cool to room temperature.
Omelet may be made 1 day ahead and chilled, covered. Bring omelet to
room temperature before serving.
Cut omelet into wedges.
Wine Suggestions: Dry Manzanilla; Jerez Region Spanish Cava
(Sparkling Wine) Montecillo Winery Rioja
Cook Time: 15 minutes
Yield: 8 to 10 servings
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